Pork » Carl Legge

Haggis Lasagne Recipe

Beef, Dairy, Lamb, Pork, Recipes, Seasons, Vegetable, Winter No Responses »

Dec 242011

I made a huge pile of haggis yesterday that we had with pearl barley risotto.

To continue the Hibernian/Italian theme, I ‘ve paired it with home-made pasta today. The roasted tomato passata, dried tomatoes and preserved courgettes are all bounty from the summer: saved for a winter treat.

I’ll add the recipe for all this very soon.

Nadolig Llawen i pawb…

Update: 9th January 2012 – I published a recipe for how to make the haggis element of this dish. I’ll do this recipe to completion nex.

Makin’ Bacon – How to cure your pork

Pork, Recipes 6 Responses »

May 072011

You can easily make your own bacon

The best thing about this is how easy it is. I’ll admit to being a bit cautious about doing this. Visions of strange moulds and smelly, inedible meat went through my mind. Well I found out that, as long as you’re careful about your food hygiene, it’s not a complicated process at all.

You get a triple bonus:

a sense of achievement from your home made charcuterie
the taste is just great
you’re not paying premium prices

The story started when we received half of a Gloucester Old Spot pig as part of a barter. Here’s what arrived:

Half a pig, two days after killing

I butchered it into various joints & cuts for the freezer. I saved some so we could make:

a pancetta like bacon
some chorizo

If you’d like to know how we made the bacon, read on… Continue reading »

Nettle and Bacon Risotto Recipe

Autumn, Foraging, Forest Garden, Permaculture, Pork, Recipes, Seasons, Spring, Summer, Vegetable 2 Responses »

Mar 312011

Don’t we all just love things that don’t cost a penny? Foraging for wild food is a way to do this. March is the ideal time to pick nutritious nettles which are jam packed with iron and Vitamin C. You’ve no doubt seen loads of recipes for the ubiquitous ‘Nettle Soup’, which is, of course, lovely. I wanted to cook something a bit different.

I’ve adapted a simple Georgio Locatelli recipe for nettle risotto to perk up your taste buds. I’ve added the bacon as a seasoning and the dried tomatoes for flavour and visual interest to Georgio’s basic recipe but you can easily make a vegetarian version by leaving out the bacon and substituting for the parmesan.

So how do we cook it…

Pizza Recipe with Oak Smoked Flour, Proscuitto and Olives

Bread & baking, Pork, Recipes, Vegetable No Responses »

Dec 282010

I would like to deliver on a promise. I posted some pictures on Twitter yesterday of an olive and prosciutto pizza I made with Bacheldre Mill’s Organic Stoneground Oak Smoked Flour. It was a 30cm (12 ins) deep pan style – the base was a great fluffy texture with a nutty taste. The topping was redolent of hot Venetian afternoons outside looking at Vaporetto…